Nebbiolo is one of Italy’s most ancient and revered red grapes, with documented cultivation in Piedmont dating back to at least the 13th century. Its name is believed to derive from nebbia, the Italian word for fog — a reference either to the autumn mists that blanket the Langhe hills during harvest or to the grape’s naturally dusty bloom on the vine. Historically, Nebbiolo was the wine of nobility in the House of Savoy and became synonymous with Italy’s most age-worthy reds.
Genetically, Nebbiolo is an indigenous Piedmontese variety with numerous local clones but relatively few global offspring. Its lineage is distinct from the Sangiovese or Bordeaux families, reinforcing its singular structural identity.
In the vineyard, Nebbiolo is notoriously difficult to grow. It buds early and ripens very late, requiring long growing seasons and precise site placement. It performs best on south-facing slopes with calcareous marl soils, which provide the drainage and heat retention necessary for full ripening. Thin skins make it susceptible to rot, hail, and weather swings, and its yields must be carefully controlled.
Stylistically, Nebbiolo produces some of the most structured wines in the world. High tannin and high acidity define its framework, allowing it to age for decades.
In the glass, Nebbiolo shows pale garnet coloration, often surprisingly translucent. Aromatically, it is intensely perfumed — rose petal, tar, dried cherry, truffle, leather, and anise are classic markers. The palate is architectural, driven by gripping tannins and bright acidity rather than sheer body weight. The finish is long, savory, and floral.
Benchmark regions include:
Barolo
Barbaresco
Roero
Gattinara
These Piedmont appellations combine fog, elevation, and limestone-rich soils to produce Nebbiolo’s signature tension and longevity.
Commercially, Nebbiolo represents Italy’s pinnacle of collectible, age-worthy red wine.